Pumpkin Pancakes With Cinnamon Syrup

For the syrup: Add all ingredients in a small saucepan on medium heat. Stir occasionally until boiling. Boil a few minutes, stirring until it thickens. Remove from heat and set aside. For the pancakes: In a bowl, mix together milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine remaining dry ingredients. Stir into the pumpkin mixture until combined. Do not over mix. Heat a lightly oiled frying pan over medium heat. Pour batter onto the pan, using approx.1/4 cup for each pancake. Swirl the batter so it spreads around and gives a thinner pancake. Flip when light brown. Serve hot with maple syrup or cinnamon syrup.